“Frank's Place” Crawfish Etouff'ee
1. Melt butter in a large saucepan over low heat; remove from heat and stir
in flour until smooth.
2. Return to heat and cook, stirring, for 10 minutes, until roux is dark
... Read More
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A.C.'s Potato Rolls
1/2 c Water,warm(105-115'F.)
1 c Milk,scalded
1 c Potatoes,mashed
2/3 c Vegetable shortening
2 ts Salt
... Read More
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Acadian Peppered Shrimp
The shrimp should be of a size to number 30-35 per pound. Melt the Butter
in a large deep-sided frying pan or iron skillet over low heat.
When melted, raise the heat, and add the r... Read More
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Alligator Cacciatora Banquet
peppers Alligators... Discard head, feet and tail. Wash and cut into
individual portions. (so how much do 3 adult alligators weigh anyway?)
Borrow, beg or steal huge cooking pot. Use medi... Read More
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Alligator Grand Chenier
Carefully pound alligator filets into hand-size rectangles, without tearing
meat. Lightly season with salt and cayenne pepper. Set aside. In a large
skillet, melt margarine and Saute o... Read More
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Alligator Jambalaya
In deep frying pan (cast iron preferably) saute the bell pepper, garlic
parsley and celery. While this is cooking, add tomatoes & their liquid, the
chicken stock &, green onion to a pot ... Read More
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Alligator Sauce Piquant-1
Make a dark roux with olive oil and flour. When roux is dark brown, add
onion, green onion, bell pepper, and celery; cover and cook until onions are
clear, stirring occasionally. Add to... Read More
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Alligator Sauce Piquant-2
Saute alligator cubes until tender. In a separate pan, make a roux by
cooking oil and flour over low heat until medium brown, or 1 small can of
tomato paste may be used as a substitute f... Read More
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Alligator Sauce Piquant-3
First make a roux, being careful not to burn it. Cook until brown. Add
onions, peppers, celery and garlic. Cook 10 to 20 minutes. Add water,
tomato sauce, soup, bay leaves and sugar. ... Read More
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Alligator Stewed In Sauce Piquant
* Note: See the "Emeril's Essence Information" recipe which is included
in this collection.
In a saucepan, heat the olive oil. Season the alligator meat with
Emeril's ... Read More
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Andouille And Chicken Kabobs With Creole Must
Preheat grill to medium high or preheat broiler. Brush
oil and season all the ingredients. Now Skewer them up
on 4 metal skewers. For each skewer use, 2 tomatoes, 2
pieces p... Read More
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Andouille in Comforting Barbecue Sauce
1 c Celery, finely chopped
1 c Bell pepper, finely chopped
1 c Parsley, finely chopped
1 c Peanut oil
1 tb Garlic... Read More
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ANDOUILLE-Chef Folse
Andouille is the Cajun smoked sausage so famous
nationally today. Made with pork butt, shank and a
small amount of pork fat, this sausage is seasoned
with salt, cracked blac... Read More
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Asparagus Tart
1 lb Asparagus in 1-1/2" pieces
1 c Jarisberg cheese,shredded
3 tb Pimiento strips
2 tb Cornstarch
1/2 ts Salt
<... Read More
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Aunt Rose's Mardi Gras Doughnuts
{ Submitted by Alcee-Hymet Family }
Mix the flour, sugar and baking powder together in a
bowl. Make a well in the middle and add the eggs,
milk, salt and vanilla. ... Read More
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Baked Black Pot Jambalaya
In a 5 quart cast iron Dutch oven, mix rice and melted margarine
together thorougly, making sure all rice is coated. In a 12 inch
heavy aluminum skillet, heat the cooking oil over h... Read More
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Baked Catfish a la Meuniere
1 Egg
1 tb Water
1/2 c Cracker meal
1/4 c Parmesan cheese
1 tb Lemon and herb seasoning
<... Read More
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Baked Catfish A'la Meuni`ere
1. Thaw frozen fish accoding to package directions. 2. Beat Egg and Water.
3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten
Egg. then roll in crumb mixture. 4... Read More
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Baked Flounder Barataria
Grease a 2 qt. baking dish with 1 ts. butter. Arrange
fish filets in baking dish. Blend salt, Tabasco
Sauce, paprika, and cheddar cheese into sour cream and
spread over fi... Read More
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Baked Ham
5 c Water
1/2 c Cider vinegar
2 Celery ribs
2 Bay leaves
1 ts Thyme
6 Cloves,whole
... Read More
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Baked Shrimp Creole
1/4 c Water
2 c Shrimp,shelled/deveined
2 c Cornflake crumbs
Oil
Salt to taste
Pep... Read More
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Baked Vegetable Gumbo Creole
2 pk Frozen sliced okra(10oz)
Boiling salted water
1 Rib celery,diagonally sliced
2 Bell peppers,in strips
... Read More
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Baked Vegetable Gumbo Creole From Tony Burke
1. Cook fresh okra briefly in boiling salted water;
drain.
2. Blanch celery in boiling salted water.
3. Add bell peppers and lima beans and cook until just... Read More
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Bananas Foster Custard
2 tb Lemon juice
6 Eggs
1 1/2 c Milk
1/2 c Sugar,granulated
2 ts Rum extract
2 tb Butter or margari... Read More
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Barbecue Sauce
Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help"
... Read More
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Barbecue Sauce au Justin
1/2 c Wine vinegar
1/2 c Bell pepper, chopped
4 ts Salt
1/2 c Olive oil
1/4 c Louisiana hot sauce
2 tb... Read More
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Barbecue Sauce- Justin Wilson's
1/4 c Honey
1 tb Garlic, chopped
2 tb Lemon juice
1 c Sweet pepper, chopped
1 tb Salt
1/2 c Parsley... Read More
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Basic Cooked Rice
If you make this ahead of time and store it, omit the bell peppers -- they
tend to sour quickly. Use chicken stock if you are serving the rice with a
chicken dish, seafood stock with a se... Read More
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Bayou Baked Red Snapper
Clean fish and pat dry. Rub cavity with salt, pepper
and margarine. Place in well-greased baking pan and
set aside. Heat 3 or 4 tbs. margarine in heavy
skillet. Add shallo... Read More
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Bayou Shrimp Creole
Heat oil in lge. frying pan. Add green peppers,
celery, celery leaves and onions. Cook over low heat,
stirring until vegetables are eslightly softened. Add
remaining i... Read More
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North & South America 